Directions

Stir all ingredients together until well blended. Serve chilled. Serves 4-6

Notes

I used to work for my friend's North African restaurant in Tucson, AZ. There I learned how to make traditional Tabouleh with soaked bulgar as the grain. However, with Celiac, I can't do that, so I came up with this alternative.

I love cucumbers and onions, so if it's too much for you, alter the quantities.

Recipes

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